Singapore Fried Noodle Recipe Ingredients

Singapore Fried Noodle Recipe from Eva Pau's Asian Kitchen

Ingredients

Serves 2

• 70g Char Siu (Chinese style BBQ pork)
• 80g of raw peeled deveined medium sized prawns (I've used size 41/50, approximately 10 pieces)
• 250g Vermicelli noodles
• 1/3 green pepper
• 1/3 red pepper
• 1 small carrot
• 1/2 red onion sliced
• 1 egg beaten
• 2 stalk of scallion, julienned
• 80g of fresh beansprouts
• 3tsp mild curry spice paste
• 1 tbsp soy sauce
• Sprinkle of salt

Char Siu:

• 200g Irish pork neck collar or pork fillet
  Char Siu Marinade:
• 1 tbsp Yellow Bean Sauce
• 1 tbsp Hoisin Sauce
• 1 tbsp Oyster Sauce
• 1 tbsp dark soy sauce
• 1 tbsp light soy sauce
• 2 tbsp of sugar
• ¼ tsp of salt
• 1 tbsp Shaoxing wine (Chinese cooking wine)

Method

1. To prepare the Char Siu, add all the marinade ingredients in a bowl with 200g of Irish pork neck/ fillet. Leave to marinade in the fridge for a minimum of 30 mins. Cook in an airfryer or oven at 180 degrees for 20 mins and set aside.
2. To rehydrate the dried noodles, heat up some water in a medium sized pot with a lid. Once the water is boiling, add the vermicelli noodles, turn off the heat and put the lid on. Steam for 2 minutes and then pour it through a sieve and cover the noodles with a tea towel so that it continues to gently steam.
3. In a hot wok, add some oil and stir fry the egg and scramble it slightly. Take it off the heat when it is cooked but still slightly runny. Set aside.
4. Next, add some oil, then add the prawns to cook for 1 minute until a bit brown on both sides. Set aside.
5. Add some oil into the pan, add the onion, carrot, red and green pepper. Stir fry for 2 minutes, then add the char siu and stir fry for 1 minute. Add the vermicelli noodles, prawns, egg, beansprouts, scallion.
6. Mix the curry paste and soy together and pour over the noodles. Season with some salt. Stir fry and mix well for a further 3 minutes and ready to serve. Garnish with some chopped spring onion.